Chocolate Chip Cookies
Adapted from Jacques Torres
I've seen several blogger try this recipe , from the New York Times, that claims to create the perfect chocolate chip cookies. That is a pretty bold claim, no? I couldn't resist so I gave the recipe a try. Actually I gave it 3 tries. The first batch was ok but me being me, I couldn't leave "perfection" alone. ;)
I didn't change the recipe process but I did tweak the ingredients. I changed the type of chocolate used and added butterscotch chips. I also added a little more butter, less salt and a little cinnamon. Delicious? Yes. Perfection? Just about. Enjoy!
Makes: Lots! 2-3 dozen, depending on the size
2 cups cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 1/2 cups unsalted butter
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips
1. Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate and butterscotch chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Drop 2 tablespoons of dough into mounds onto a parchment lined cookie sheets. I made my mounds bigger by using an ice cream scoop. Space mounds about 2 inches apart. Bake until golden brown but still soft, 12-14 minutes or until light golden brown. Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.